These healthy, vegan granola bars are packed with simple, whole ingredients like pecans, pumpkin seeds, and dates. There’s no refined sugar or syrup and no refined grain – just all-natural, plant-based energy to give you a “power” boost. This easy, raw recipe gets an extra pop of flavor from Pumpkin Spice Mix. Make a batch for healthy snacking all week.
EASY Servings: 16 Ready In: 10 minutes + 1 Hour Chilling
1 cup pecans
1 cup pumpkin seeds
1 cup pitted dried dates
½ cup dried currants
1 tsp vanilla extract
½ tbsp. Pumpkin Pie spice mix (cinnamon, clove, nutmeg)
Dash of salt
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To make the Pumpkin Spice Power Bars: In a food processor, combine the 1 cup pecans, 1 cup of dates, just ¾ cup of the pumpkin seeds, and just ¼ cup of the currants. Add in the vanilla, Pumpkin Pie spice mix, and salt. Process together until the nuts and dates are totally chopped. The mixture should start to come together into a sticky ball. If it doesn’t, add water, 1 tablespoon at a time, until it reaches this sticky consistency. You’ll probably just need 2-4 tablespoons of water.
Remove the mixture from the food processor and transfer to a bowl. Mix in remaining pumpkin seeds and currants.
To chill and press the bars: Line an 8x8 inch square pan with a large piece of plastic wrap. You want enough plastic wrap to also cover the top of the bars. Place your Pumpkin Spice bar mixture into the pan. Use your fingers to spread the mixture and press it into a single, even layer. If the mixture sticks to your fingers, simply get your fingers wet with a little bit of water to prevent more sticking.
Once the mixture is spread, fold over the extra plastic wrap to cover. Place another 8x8-inch square pan on top. Weigh down the top pan with a couple of heavy cans or jars. Place in the freezer to chill for 1-2 hours.
After 1-2 hours, remove the bars from the freezer. Remove from the baking pans. Cut into 16 squares. Enjoy!
Chef’s Raw Bar Tip: Chilling and pressing the bars helps compact all of the ingredients so that they hold up well as bars. Popping them in the freezer helps speed up the process (vs the fridge). If you don’t have time for this step, though, you can also roll the mixture into round “bites”.
Chef's Storage Tips: The bars last for about a week in the fridge. For long-term storage, wrap in plastic and store in the freezer for up to 2 months.
Chef’s Spice Tip: If you don’t have Pumpkin Pie spice mix on hand, you can make your own version. Substitute with: 1 tsp cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground clove
Yield: 16 bars
Serving size: 1/16 of a recipe (1 bar).
Calories From Fat (53%) 74.83
% Daily Value
Total Fat 8.94g 14%
Saturated Fat 1.14g 6%
Cholesterol 0mg 0%
Sodium 11.02mg <1%
Potassium 215.12mg 6%
Total Carbohydrates 14.25g 5%
Fiber 2.42g 10%
Protein 3.56g 7%
Calcium 0.56mg <1%
Iron 18.62mg 103%
Vitamin A 10.55IU <1%
Vitamin C 0.01mg <1%